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Zucchini Carpaccio

By August 1, 2011October 3rd, 20134 Comments
vegetarian zucchini recipes

vegetarian zucchini recipes

Serving Size: 1 cup

What you need:

1 pound zucchini
4 tbsp pine nuts
4 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 pinch freshly ground pepper
6 tbsp shaved parmigiano reggiano
Sea salt and pepper to taste



1. Slice zucchini penny-thin and arrange the slices slightly overlapping, on a large platter. Cover with plastic wrap and refrigerate.
2. Toast the pine nuts over medium heat in a dry saute pan until slightly brown (about one minute) and set aside.
3. In a small bowl, whisk the olive oil and lemon juice.
4. Drizzle the dressing over the zucchini, season with pepper and salt, then sprinkle with cheese and pine nuts.

Nutritional Value

Calories: 195
Total Fat: 19g
Saturated Fat: 1g
Carbohydrates: 4g
Protein: 4g
Fibre: 1g
Sodium: 100mg



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